New York Times"There's a sweetness to it that we've never tasted in prosciutto before...it blew our minds"

— Shawna James Ahern. Pork, Knife and Spoon.

"From ordinary mass-produced prosciutto to La Quercia is a leap in complexity and subtlety, you feel like doors have been opened and your prosciutto palate has been expanded in all directions. From La Quercia’s standard product to the organic green label is another such leap, introducing a cheesy funkiness that’s rich and profound."